Bulgur Chili

By KSmitherman

Ingredients

• 3/4 cup bulgur
• 2 cups boiling water
• 1-1/2 cups finely chopped green peppers
• 1 large onion, chopped
• 2 teaspoons canola oil
• 2 cups reduced-sodium tomato juice
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 to 3 tablespoons chili powder
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/8 to 1/4 teaspoon cayenne pepper
• 3/4 cup shredded reduced-fat cheddar cheese

Details

Adapted from tasteofhome.com

Preparation

Step 1

Place bulgur in a large bowl; stir in boiling water. Cover and let
stand for 30 minutes or until most of the liquid is absorbed. Drain
and squeeze dry.

In a large saucepan, saute green peppers and onion in oil until
tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato
sauce, water, chili powder, garlic, cumin and cayenne. Bring to a
© Taste of Home 2011 2 of 2Bulgur Chili (continued)
Directions (continued)
boil. Reduce heat; cover and simmer for 20-25 minutes or until
heated through. Sprinkle with cheese. Yield: 9 servings.